1 small butternut or buttercup squash (about 1 pound)
1/2 cup apple cider or water
2 small apples, peeled, cubed
2 Tablespoons sugar
1 Tablespoon margarine or butter, if desired
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1. Peel squash with vegetable peeler. Cut squash in half; remove seeds and fibers. Cut squash into 1/2-inch cubes.
2. In 1 1/2-quart microwavable casserole, place squash and cider. Cover; microwave on high 5 to 7 minutes, stirring once halfway through cooking, until squash is tender.
3. Stir in remaining ingredients. Cover; microwave on high 2 to 3 minutes longer, stirring once halfway through cooking, until squash and apples are very tender. Serve immediately. If desired, mash before serving.
Recipe makes 6 servings.
Nutrition Information Per Serving: 70 Calories, 0 g Total Fat, 0 mg Cholesterol, 0 mg Sodium, 17 g Total Carbohydrate, 12 g Sugars, 1 g Fiber, 0 g Protein.